Opera Cake

Classic French dessert with seven layers of almond sponge, coffee buttercream and chocolate ganache.

You'll Need: Eggs Butter Sugar Almond Flour Cake Flour Dark Chocolate Espresso Powder Heavy Cream Vanilla Amaretto (optional)

Step 1: Make the ganache by pouring hot cream over the chocolate and mixing in butter. Set aside to cool.

Step 2: For the sponge, make a meringue and fold it gently into the almond mixture.

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Step 3: Spread the batter evenly into a half-sheet pan and bake for 12-16 minutes.

Step 4:  Make the French buttercream and mix in the dissolved espresso powder.

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Step 5:  Slice the cooled cake into 3 equal-sized rectangles. Cover one layer with chocolate.

Step 6:  Soak the sponge with the coffee syrup, then build the layers of the opera cake on top (full instructions and photos in the recipe).

Step 6: Refrigerate for 30 mins, then top with the chocolate glaze. Chill for 10 mins and then trim the edges to show the nice, clean layers.

Enjoy!

Get the full recipe via the link below.